| Violation Date |
Code |
Description |
| 2018-09-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed non-shatterproof, non-protected lights in the rear prep area. |
| 2018-09-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed slight black residue accumulation next to the th |
| 2018-09-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of cups on the floor of the rear storage area. single use items must be kept 6 inches off of the floor. |
| 2018-09-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labelled. cdi by pic labelling. |
| 2018-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisks tying disclosure and reminder text to the shuffletown breakfast special which includes eggs ser |
| 2018-09-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a monday date sticker placed on a container of meat sauce that had been prepared on the previous |
| 2018-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed comingled ready to eat/raw proteins in the undergrill cooler drawers. facility had placed packaged raw sausage products adjacent to the cooked proteins such as balogne, deli meats |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler collecting microbial growth. |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk-in cooler door. |
| 2018-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half & half creamers labeled contains milk keep refrigerated. half & half holding on customer tables. cdi half & half pulled for discard. |
| 2017-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large metal sponge stored in main handsink beside cook line. cdi sponge relocated. |
| 2017-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several sheet pans stored as clean with grease and food debris on food contact surfaces of pan. cdi items taken to wash, rinse and sanitize.4-602.11 |
| 2017-10-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed overall much improved date marking procedures. observed homemade sauces and cube steak not date marked. cdi items labeled. |
| 2017-10-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of sanitizer stored on cutting board. observed bottle of bleach stored on drainboard directly beside chicken broth powder. cdi sanitizer relocated to approved location. |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed shelves rusted and peeling in reach-in cooler. |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; shelves, gaskets, walk-in cooler floor, walk-in freezer floor. |
| 2017-10-31 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed floor under cook line heavily soiled. |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several sheet pans stacked wet. |
| 2017-08-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles cooling in bulk pickle bucket in 2 door reach in cooler. cdi noo |
| 2017-08-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee not washing hands between handling soiled and clean |
| 2017-08-09 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed pic touch tomatoes, lettuce and noodles with bare hands. cdi product touched with bare hands voluntarily discarded. |
| 2017-08-09 |
8 |
•5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by a prep table, bucket and several buckets. cdi items relocated. remove prep table. |
| 2017-08-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed produce/prepared produce items below unwashed produce. cdi items properly rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of tomatoes, diced ham, noodles, lettuce and cheese in cold hold not below 45f. see temperature chart for specific temperature observations. cdi items moved to |
| 2017-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bucket of sanitizer not labeled. cdi bucket labeled. 7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer stored on |
| 2017-08-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed v8 juice stored directly on floor. |
| 2017-08-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knife being stored between flip top coolers. |
| 2017-08-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed container being used as in-use utensil stored in bucket of hash browns |
| 2017-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surface and under cuttingboard in prep room. |
| 2017-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service utensils being stored on floor. |
| 2017-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in two reach-in coolers. |
| 2017-08-09 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed detergent water less than 110f. |
| 2017-08-09 |
54 |
6-202.11 light bulbs, protective shielding - c observed end caps missing on several lights in kitchen area.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food impro |
| 2017-05-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed diced tomatoes and chicken salad in reach-in above 45f. cdi items taken |
| 2017-05-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry good containers not labeled. |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shelled eggs and hash browns holding out of temperature control. observed lettuce, feta chese and sausage in flip top cooler above 45f. observed chicken salad and diced tomat |
| 2017-05-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed container stored in dry goods container used as in-use utensil. |
| 2017-02-14 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several containers. |
| 2017-02-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed container stored in flour as in-use utensil. cdi container removed. |
| 2017-02-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed brown gravy cooling in tightly covered in large plastic buckets. gravy a |
| 2017-02-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder statement missing from menus. reminder statement must say this item is cooked to order or this |
| 2017-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hash brown holding on ice bath above 45f. see temperature chart for temperature observations. ehs recommends placing hash browns on tphc. cdi documentation emailed to pic. |
| 2017-02-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed brown gravy prepared yesterday in reach-in cooler above 45f. cdi brown gravy voluntarily discarded. |
| 2016-11-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed white gravy in reach-in cooler at 108f after 3 hours. cdi white gravy voluntarily discarded. |
| 2016-11-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep surface beside items in ice bath. cdi beverage voluntarily discarded. |
| 2016-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in back prep area blocked by large sugar bin. observed large plastic container stored in back prep area handsink. cdi items relocated to approved lo |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, lettuce, shrimp, noodles, hot dogs, talapia holding above 45f. see temperature chart for temperature observations. cdi tomatoes and lettuce rapidly cooled. shrimp, |
| 2016-11-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not sanitizing at proper concentration. cdi maintenance approved and corrected. |
| 2016-11-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes, hash browns, sausage gravy and white gravy improperly cooling. |
| 2016-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. observed split gaskets on several coolers. |
| 2016-11-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer provided in reach-in cooler. |
| 2016-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed ready-to-eat items throughout facility not date marked. cdi items labeled. |
| 2016-07-21 |
45 |
4-501.11maintain equipment in good repair.observed rusty shelving inside walk-in cooler; observed broken lids to dry food bins in need of repair/ replacing, observed split gasket on cooler door in need of repair. |
| 2016-07-21 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-07-21 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut tomatoes, cut lettuce, potato salad stored in prep cooler not functioning properly measuring 53f. cdi all products moved to walk-in cooler. vr to ensure unit is repa |
| 2016-07-21 |
4 |
no points deduucted2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-04-26 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils and equipment stored within splash zone of prep sink in back kitchen area. |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, sliced tomatoes and cooked ground beef stored in top section of prep cooler measuring 51-53f, cdi all products in question placed into walk-in cooler, vr ensure uni |
| 2016-04-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw shell eggs stored above rte foods in stand up cooler; (vegetables). observed raw ground beef stored above rte deli meats in stand up cooler; observed raw meats and rte deli meats |
| 2016-04-26 |
11 |
3-101.113-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed personal drink (red bull) stored directly in ice used for customers. cdi ice discarded and drink removed. |
| 2016-02-12 |
18 |
3-501.14(a)3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked sausage patties cooked at 8:00 am and cooled on prep table and placed into prep cooler. observed patties a |
| 2016-02-12 |
8 |
5-205.11 maintain access to handsinks.observed dirty utensils stored in hand washing sink at front service area. cdi utensils removed. |
| 2016-02-12 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen equipment, cooking equipment) |
| 2016-02-12 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards.4-501.11maintain equipment in good repair. observed damaged handles on stand up cooler held together wit |
| 2015-11-02 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside bottom of stand up freezers, sides of cooking equipment, handles on blk dry |
| 2015-11-02 |
46 |
4-501.19during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash solution measuring 94f. |
| 2015-11-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2015-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old sticker / food residue stuck to surfaces. cdi containers pulled and placed into dirty dish pit. |
| 2015-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork / ground beef stored above rte foods in prep cooler (vegetables). cdi raw meats moved to safe approved location. |
| 2015-11-02 |
7 |
3-301.11 (c ) no bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee bare hand sandwich bread and condiments; cdi food products discarded and employee used gloves and / or utensils to touch rte food products. |
| 2015-04-08 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep surfaces on shelf above food prep area. cdi by removing and properly storing employee beverages. |
| 2015-04-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on soda nozzles at soda fountain. cdi by wash,rinse, sanitize. observed dried food residue on can opener. cdi by wash,rinse, sanitize.4-501.1 |
| 2015-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomato slices stored in top of prep cooler > 45f. repeat violation. cdi by removing letttuce and tomato and placing in walk-in to cool down. observed sausage stored |
| 2015-04-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed heavy duty cleaner stored above 3 compartment sink clean drainboard. cdi removed and stored below sink.7-102.11 label working containers of toxic materials such as cleaners and sanitizers. |
| 2015-04-08 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in prep sink without running water. |
| 2015-04-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled containers of sugar. cdi labeled. |
| 2015-04-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be stained and appear to be in condition that is not easily cleanable. repair or resurface. |
| 2015-04-08 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed washing solution at 3 compartment sink at 98f. |
| 2015-04-08 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on fixtures in dish washing area (l |
| 2015-04-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on equipment. |
| 2014-12-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed utensils in poor repair/condition. strainer and spatula discarded by pic. |
| 2014-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups and clam shell containers stored on top of ice machine. top of ice machine was covered with dust. cdi by re |
| 2014-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled working containers of dry foods. cdi by labeling container. |
| 2014-12-29 |
33 |
3-501.13 use approved thawing methods. observed shrimp and fish thawing at prep sink without running water. cdi by placing shrimp in cooler and placed fish under running water. |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish, lettuce, and tomato slices stored > 45f. cdi by removing lettuce and tomato and placing in cooling unit. raw fish was stored in ice bath but was not stored down inside |
| 2014-12-29 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on meat slicer. pic stated slicer had not been in use since 3 days prior. cdi by wash, rinse, and sanitize. |
| 2014-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sink being used as a storage/dump sink. cdi by removing items from sink. advised pic to inform staff to not use handwash sink for anything other than h |
| 2014-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored without lid. cdi by adding lid. |
| 2014-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting board, knife between coolers and can opener blade with food debris present. utensils in use should be cleaned at least every 4 hours. don't |
| 2014-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs over diced onions in prep cooler and steaks over sliced deli meats in refrigerator. raw items put on lower shelf, storage rearranged. |
| 2014-09-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed steam table items such as chili, greens, mashed potatoes and gravy cover |
| 2014-09-22 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed can of pest spray listed for residential use only. item removed from facility. |
| 2014-06-16 |
36 |
6-501.111 controlling pests- premises must be maintained free of insects, pests. use methods for controlling pest found in 7-202.12, 7-206.12, 7-206.13 in the nc food code manual. observed flies in kitchen area and in dining room area. implement pest cont |
| 2014-06-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat potentially hazardous food items stored for more than 24 hrs must be date marked with date prepared or for packaged food items, dat |
| 2014-06-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food),cold holding- maintain all tcs food items 45f or below during cold storage. observed cooked whole eggs and lettuce stored in top section of flip top cooler > 45f |
| 2014-06-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- maintain chlorine sanitization in dish machine at 50-200ppm chlorine. observed dish machine testing at 10ppm chlorine. cdi retest at |
| 2014-06-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- keep access to handwash sinks by not storing items around entrance to handwash sink area. observed bulk storage containers (on wheels) stored in front of handwash sink in back prep room . cdi by |
| 2014-01-22 |
6 |
2-301.12 cleaning procedure- observed employees washing hands and turning off water with bare hands. food employees must turn off water with paper towel or other effective means. cdi by observing employees wash hands properly. |
| 2014-01-22 |
26 |
7-201.11 separation-storage- observed toxic chemical cleaner stored on handwash sink splash card and above food prep surface. store all toxic chemicals in a safe location away from food prep areas. cdi by removing cleaner. |
| 2014-01-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- observed tcs food items stored in walk-in cooler without proper date marking. soup, chili, and open container of milk. cdi by date marking properly. |
| 2014-01-22 |
1 |
2-102.12 certified food protection manager-person in charge must be certified as a food safety manager. pic has 180 days from issuance of transitional permit to comply. pic not certified. |